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Topic: Oaking an Old Ale (Read 645 times)

Looking for advice and opinions. I have an Old Ale I want to put on oak.

I do not have a barrel, but I have the following options available:

Light American oak chips soaking in bourbon;Medium toast French oak chips soaking in bourbon;Can't recall what kind of chips soaking in rum (these have been used previously, soaked in bourbon and into a strong stout);Both the American and French chips un-soaked.

I'm not sure I want the bourbon character in the Old Ale. But I'm not sure I don't. If I did, I think I'd pour off the bourbon and just put the chips in for awhile.

Our club made an Old Ale at a friendly brewpub and divided it up amongst ourselves. I have 15 gallons of it in a fresh poured bourbon barrel now that has been resting for about 2 months. It has a nice bourbon aroma and flavor and tastes much better imho than the non-barreled version.So I would go with chips soaked in bourbon.

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Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)Homebrewing since 1990AHA member since 1991, now a lifetime member BJCP judge since 1995

Our club made an Old Ale at a friendly brewpub and divided it up amongst ourselves. I have 15 gallons of it in a fresh poured bourbon barrel now that has been resting for about 2 months. It has a nice bourbon aroma and flavor and tastes much better imho than the non-barreled version.So I would go with chips soaked in bourbon.